How do you roast a lamb shoulder in a slow cooker?

[LowLevelWhinging]

(and it's not the opening line of a joke BTW )

Didn't get time to roast it on Sunday, so can I put it in the slow cooker while I'm at work?

How? With liquid? Do I need to go for a casserole type thing, i.e. wet? Does it need veg in it?

I'm imagining lamb falling off the bone with lovely juices for gravy. Will it work?

Little bit of hot water in base of slow cooker- like 1.5cms.
Bit of rosemary or mint. Put the joint in the cooker, sprinkle on your herbs/ flavourings adn shut the lid for about 6 hours on low.
It's beautiful- then just pour off the liquid to go in the gravy.

Thanks newsocks it worked well.

However, it was very greasy. I cut a couple of slices to test it and when I came back to the plate later it was covered in a layer of white fat! Niiiice

I wonder if it was just a particularly fatty shoulder? I realise shoulder is a fatty cut anyway, but does the dryness of roasting suit it better?

You need the fat when you roast so it doesn't dry out really, but in the slow cooker you should cut the fat off first- I'm so sorry I completely forgot to mention that bit!
It just melts and puddles otherwise...

DH using has the job of fat-trimming for the sunday roast